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Southwestern Dessert Tortillas




Source of Recipe


Marla


List of Ingredients




Southwestern Dessert Tortillas


9 fresh California plums, halved, pitted
1/2 cup sugar
2 Tbs cornstarch
1/2 tsp cinnamon
6 8-inch size flour tortillas*
oil for frying
powdered sugar (optional)
chopped pecans OR walnuts

Recipe




1 Puree plums in blender or food processor to measure 2-1/2 cups. Combine with sugar, cornstarch and cinnamon in small saucepan. Cook over medium heat 8 to 10 minutes or until plum mixture thickens. Cool thoroughly. Reserve 1/2 cup plum sauce.

2 Spoon about 1/4 cup of remaining plum sauce into center of each tortilla.

3 Fold in bottom and two sides of each tortilla cover filling, then roll tortilla around filling.

4 Heat 1/4-inch oil in small saucepan. (To test oil, dip edge of tortilla into oil; if it sizzles, oil is ready.) With slotted spoon, place tortilla, seam-side down, in saucepan.

5 Fry about 1 minute on each side or until golden and crispy. Drain briefly on paper towels, then transfer to serving plates.
6 Sieve powdered sugar over each tortilla, if desired. Spoon remaining plum sauce over top and sprinkle with chopped pecans. Serve hot.

Servings: 6